If you have been following the chatter on Facebook you know I have finally gone insane.

Not only am I doing P90x (despite the fact that I haven’t worked out regularly in um…..six years) – I am also doing it while switching to a 100% plant based diet.  I know I promised to post these Quinoa Tostadas a few weeks ago, and for the delay I ask for your forgiveness!

It has taken me some time to get into the routine of eating a new way (which I love) and making time to work out – all while homeschooling the boys and keeping up with other responsibilities.

Thanks to all of you who have offered your support – it is much appreciated!

Today is the second day of my third week in P90X, (Click here to learn more about P90x!)and for the first time in a very long while I see myself going the distance with a fitness program.  I also see myself sticking with a plant based diet.  Everyone warned me that I wouldn’t have the energy or be able to built muscle because I wouldn’t be getting enough protein when I eliminated animal protein from my diet.  I was also warned that I was going to be so sore I couldn’t move.
I’ve kept up with the program very well – especially given my current fitness level – and none of these potential problems  have been an issue yet!  I won’t be publishing my weight any time soon, but I can tell you that in the first two weeks I’ve lost 13.25 inches!  (Now granted – I have further to go than many of you.)
Why the shift?   It all started when I watched Forks Over Knives – which is an amazing film that everyone should see.  This film really struck  a chord with me, and I realized that though I ate a fairly healthy diet it just hadn’t been enough to shed the excess pounds that I am carrying.

Then I started thinking about the fact that I turn 40 in November and that if I wanted the rest of my life to be a healthy one there was never going to be a better time to take action.  So, here I am!

Now – back to food….

I made these quinoa tostadas several weeks ago with the homemade corn tortillas I was talking about in this Mexican quinoa recipe.  If my bottom mixture looks a little soggy, it is because I tossed the quinoa, beans and onions with a little bit of dressing and let it sit in the refrigerator overnight.  I had planned to make it that evening, but then something came up and I didn’t.  It would have been better the first day, but it still worked like this and we enjoyed it.

Although the avocado cashew cream is an extra step, it certainly adds to the wow factor.  If you are short on time salsa or just diced avocado would work well too!